Hot sauce can accompany a broad range of foods, everything from fried foods to ice cream. The exact roots of a hot spiced sauce vary, but one thing that we know for sure there is no shortage of them on the market now. Some restaurants even have walls of hot sauces, many with creative and colorful names. Fire and hell and ripping are often themes on the labels. This preparation uses some very hot peppers balanced with some very flavorful peppers. The goal here is a hot, a very hot, sauce that has complex flavors in addition to the heat.
Wearing protective gloves, cut the tops off of the the peppers discarding the green stems. Quarter the Red Hot Peppers. Place the peppers in a quart sized jar. Cover the peppers with kosher salt. Lid the jar and shake it to ensure each pepper piece has engaged the salt. Place the jar in a cool dry place, and wait 3 days to a week; shake the jar daily.
Add the vinegar to the jar and shake vigorously. Lid place the jar in a cool dry place and wait 3 days.
Pour the contents of the jar into a blender. Add the fresh Habanero and Jalapeño peppers and puree the mixture until smooth. Strain the mixture through cheese cloth. This will separate out the pepper pieces from the liquid. This can take up to one hour. Hot sauce can be both fine and chunky. The straining allows the cook the control choosing the degree of chunkiness desired.
Ingredients:
12 Habanero Peppers
10 Red Hot Peppers
7 Jalapeño Peppers
5 Hot Banana Peppers
4 Cayenne Peppers
1/2 cup Kosher Salt
2 cups white vinegar
5 Habanero Peppers
3 Jalapeño Peppers
Step One:
Wearing protective gloves, cut the tops off of the the peppers discarding the green stems. Quarter the Red Hot Peppers. Place the peppers in a quart sized jar. Cover the peppers with kosher salt. Lid the jar and shake it to ensure each pepper piece has engaged the salt. Place the jar in a cool dry place, and wait 3 days to a week; shake the jar daily.
Step Two:
Add the vinegar to the jar and shake vigorously. Lid place the jar in a cool dry place and wait 3 days.
Step Three:
Pour the contents of the jar into a blender. Add the fresh Habanero and Jalapeño peppers and puree the mixture until smooth. Strain the mixture through cheese cloth. This will separate out the pepper pieces from the liquid. This can take up to one hour. Hot sauce can be both fine and chunky. The straining allows the cook the control choosing the degree of chunkiness desired.
Step 4:
Mix back in the amount of the strained bits that you desire then bottle and enjoy.
No comments:
Post a Comment